Mexican Spice Blend
This Mexican Spice Blend is made with four types of chiles and tons of aromatic spices and herbs. It's sure to replace your store-bought version.
Servings 19 tablespoons
Equipment
- small whisk
- airtight jar
Ingredients
- 2 1/2 tablespoons (45 grams) kosher salt
- 2 tablespoons (20 grams) chili powder
- 2 tablespoons (12 grams) ancho chile powder
- 1 1/2 tablespoons (10 grams) chipotle chile powder
- 1 1/2 tablespoons (16 grams) granulated garlic powder
- 1 1/2 tablespoons (10 grams) granulated onion powder
- 1 1/2 tablespoons (4 grams) dried oregano
- 1 tablespoon (5 grams) ground coriander
- 1 tablespoon (5 grams) ground cumin
- 1/2 tablespoon (4 grams) black pepper
- 2 teaspoons (6 grams) chile-lime seasoning (Tajín), optional
- 1 teaspoon (2 grams) cayenne pepper optional
- 1/2 teaspoon (1 gram) ground cinnamon optional
Instructions
Mix, then Store the Mexican Spice Blend
- Add the salt, chili powder, ancho chile powder, chipotle chile powder, garlic powder, onion powder, oregano, coriander, cumin, black pepper, chile-lime seasoning, cayenne, and cinnamon to a 2-quart mixing bowl.Stir these ingredients together with a small whisk or a spoon until they are evenly mixed.
- Pour the spice blend into an airtight container, preferably a glass jar. Store the jar in a cool, dry place for up to 1 year.
- Use 1 tablespoon per pound of meat or to season soup (add to taste), vegetables (1 teaspoon per pound), or grains (1 teaspoon per cup).
Notes
Swaps and Substitutions:
- Decrease the amount of granulated garlic and onion powders to just one tablespoon if desired.
- You can substitute the ground coriander for dried cilantro.
Tips and Techniques:
- Use the freshest spices possible to get the most life out of your homemade spice blend.
- You can use just chile powder for this recipe or use chile powder and ancho powder or chipotle powder.
- If you're not a fan of heat, you can omit the cayenne pepper.
- Make sure to use granulated onion and garlic powders, so the spice blend doesn't clump up too much in storage.
- To avoid a lot of clumping, add a food safe silica gel packet to the jar before sealing it.
- Use this Mexican spice blend in any recipe that calls for taco seasoning or fajita seasoning.
- To make this into taco seasoning:
- Mix 1 tablespoon of cornstarch with 2 tablespoons of this Mexican spice blend.
- Sprinkle the mixture over your cooked and drained ground meat.
- Stir in 1/4 cup of cold water to the pan and bring the liquid up to boil. Cook for 1 minute, stirring, until the sauce thickens.
- You can use Mexican spice blend in margaritas, paletas, or as a seasoning on fries or popcorn.
Storage Instructions:
- Keep the mixed spice blend it in a pantry or a cabinet away from the stove or any heat source.
- Store this spice blend for up to six months, after which it begins to lose its potency.
- You can store and use this Mexican spice blend for up to one year after making it if you've used fresh ingredients. If not, keep it for only 9 months.